Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

Aidoo, Roger Philip; Afoakwa, Emmanuel Ohene; Dewettinck, Koen

doi:10.1016/j.jfoodeng.2013.10.036

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Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

Author(s): Roger Philip Aidoo , Emmanuel Ohene Afoakwa , Koen Dewettinck

Publication date Created: April 2014

Publication date (Print): April 2014

Journal: Journal of Food Engineering

Publisher: Elsevier BV

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Title: Journal of Food Engineering

Abbreviated Title: Journal of Food Engineering

Publisher: Elsevier BV

ISSN (Print): 02608774

Publication date Created: April 2014

Publication date (Print): April 2014

Volume: 126

Pages: 35-42

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DOI: 10.1016/j.jfoodeng.2013.10.036

SO-VID: 4bfa19a0-5f85-4879-be9d-60454ff3e7f9

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Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

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